“Old School” French Bread, Apple, Sausage and Sage Stuffing - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

“Old School” French Bread, Apple, Sausage and Sage Stuffing

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    4 cups French Bread -cut into ½” cubes or substitute pre-made croutons
    ½ lb.  Sweet Italian Sausage –meat removed from casings
    2 tbsp. Butter
    2 cups Apples-peeled, cored and diced ½”
    1 ½ cups Onions-medium diced
    ¾ cup Celery-medium diced
    2 tbsp. Fresh Chopped Sage, or Substitute 1 Tbsp. Poultry Seasoning
    Eggs-beaten
    ½ cup Chicken Broth
    Salt and Black Pepper to Taste

     

    • Preheat oven to 350ºf.
    • Lay the bread cubes on a cookie sheet in an even layer and bake in the oven for about 12 minutes or until slightly crisp and light golden. Reserve.
    • Heat a saute pan on medium heat. Fry the sausage up, chopping it up a bit as it cooks until the fat has come out, and the sausage is just cooked.
    • Using a slotted spoon, remove the sausage, leaving the fat in the pan.
    • In the same pan add the butter, apples, onions, celery, and sage and cook on medium high heat for about 10 minutes or until softened. Let cool 10 minutes.
    • Gently combine the bread, reserved sausage meat,  and  cooked vegetable mixture in a bowl. 
    • Add the eggs and  chicken broth to the bowl, mixing gently to evenly moisten the bread, seasoning to taste with salt and pepper.
    • Place stuffing into a greased casserole dish and bake uncovered for about 40 minutes or until the center is heated through and the top gets golden and crisp. Enjoy!